Ayurvedic Congee

Congee is regarded as the ultimate Chinese comfort food. My Ayurvedic take on it adds additional medicinal benefits from spices and adaptogen mushrooms.

INGREDIENTS

Makes 4 servings/1 cup per serving

1 cup basmati or jasmine rice

6 cups organic veggie stock

1 piece dried reishi mushroom

1 tablespoon sliced ginger

2 tablespoons ghee

1/2 tsp. ground tumeric

1 1/2tsp soma salt (www.chandika.com)

2 cups organic spinach (washed and drained)

1/4 cup roasted leeks for garnish

1tsp olive oil

Garnish:

Fresh lime wedges

Cracked black pepper

Sprigs of cilantro

1 soft boiled egg (omit egg to keep it vegan/vegetarian)

Directions

1. Preheat oven to 350 degree.

2. Slice leeks, wash, drain and pat dry. On a medium baking tray lined with parchment paper, add leeks with 1 tsp of olive oil. Bake for 15mins till golden brown. Remove from oven and set aside.

3. Rinse rice and drain. In a medium-large size pot or dutch oven on medium heat add ghee, ginger and tumeric. Sauté for 1mins.

4. Add rice and veggie stock. Bring to boil. Turn to low heat and simmer for 60 mins. For thicker consistency simmer for 90 mins.

5. Season with salt. Add spinach just before serving.

6. Serve in a bowl, hot and garnish with roasted leeks, a pinch of cracked pepper, lime and cilantro.